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Directions

In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill this mixture while you continue making the rest of the salad. Cook pasta al dente, drain and cool. Fold in pasta carefully. Gently fold in peas last. Chill for several hours and serve chilled or at room temperature. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it. Garnish top with more bacon bits pieces. You can never have too much bacon.

Five years agowhen I needed a dish for a cookout at the local tavern , where I worked, I made up a similar salad, instead of using Italian dressing I wanted something new. My husband is crazy for ranch dressing so, I prepared 1 lb. pasta, diced 2 large tomatoes, 1 large bell pepper, 1 large peeled cucumber, tossed together veggies, Mixed 16oz. ranch dressing into the pasta, added a 3oz. bag of real bacon bits in and mixed, then tossed the mixed veggies in last. Everyone who had never liked pas

I make a variation of this salad by using a whole pound of mini bow pasta with 1/3 bad of frozen peas and carrots and about a 1/4 cup of dried vegetables from the jar. Boil all together no need for peeling and shredding carrots.